“Sucralose may prove to be safer than saccharin, aspartame, and acesulfame potassium, but the forthcoming Italian study warrants careful scrutiny before we can be confident that the sweetener is safe for use in food,” CSPI executive director Michael F. Jacobson said.

It is important to note, however, that the CSPI also rates caffeine and sodium benzoate (both of which are commonly found in carbonated drinks) as a “caution” additive in its Chemical Cuisine guide.